Establishing the character and share of changes in nutrients during the production of bread with the addition of dog rose syrup

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.297772

Keywords:

wheat flour, rosehip syrup, bread with the additive, ascorbic acid, phenolic compounds, beta-carotene

Abstract

In the daily diet, bread is an excellent carrier of nutrients to replenish the body. In this direction, as an additive, dog rose syrup (DRS) can be indispensable for the production of a wide range of bakery products. One of the factors limiting the widespread use of DRS in baking production is the insufficient knowledge of its biological value and changes in the share of nutrients in the technological process. Therefore, the purpose of the study is to analyze the nutritional value, vitamin and mineral composition of wheat flour “Azamatli-95” of the first grade (A95WF), DRS from the variety “R.canina”, and bread with the addition of DRS. It was found that with the addition of 5, 10 and 15 % DRS to A95WF in bread samples, the content in g/100 g significantly increases: glucose (0.09±0.05), fructose (0.15±0.08), sucrose (0.02±0.01) and phenolic compounds (0.38±0.1); in mg/100 g: beta-carotene (0.152±0.076), vitamin C (33.6±16.3), potassium (40.07±20.03), magnesium (36.49±18.25), phosphorus (20.94±10.47); in µg/100 g: iron (128.86±64.43) and zinc (18.95±9.47) and the content in g/100 g slightly increases: starch, proteins and raffinose (0.01±0.01), cellulose (0.04±0.02), pectin substances (0.03±0.01); in mg/100 g: thiamine (0.006±0.003), riboflavin (0.013±0.006), niacin (0.015±0.008), calcium (5.39±2.7), sodium (1.25±0.62), sulfur (5.99±2.99); in µg/100 g: iodine (0.42±0.21), cobalt (0.62±0.31) with deviation from the best bread with the addition of 10 % DRS to A95WF. The resulting regression equations (АЕ<7 %) make it possible to predict and establish a relationship between the shares of changes in significantly changing nutrients, vitamins and minerals in the technological process and the increase in their content in bread

Supporting Agency

  • We express our gratitude to the Department of Food Engineering and Expertise of the Azerbaijan Technological University.

Author Biographies

Yashar Omarov, University of Technology of Azerbaijan

Doctor of Philosophy in Biology, Associate Professor

Department of Food Engineering and Expertise

Eldaniz Bayramov, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Associate Professor

Department of Food Engineering and Expertise

Aygun Haciyeva, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Acting Assistant Professor

Department of Food Engineering and Expertise

Sevda Gurbanova, University of Technology of Azerbaijan

Doctor of Philosophy in Biology, Acting Assistant Professor

Department of Food Engineering and Expertise

Mehriban Aslanova, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Acting Assistant Professor

Department of Food Engineering and Expertise

Mehman İsmayılov, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Associate Professor

Department of Food Engineering and Expertise

Ahad Nabiyev, University of Technology of Azerbaijan

Doctor of Biological Sciences, Рrofessor

Department of Food Engineering and Expertise

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Establishing the character and share of changes in nutrients during the production of bread with the addition of dog rose syrup

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2024-02-28

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Omarov, Y., Bayramov, E., Haciyeva, A., Gurbanova, S., Aslanova, M., İsmayılov, M., & Nabiyev, A. (2024). Establishing the character and share of changes in nutrients during the production of bread with the addition of dog rose syrup. Eastern-European Journal of Enterprise Technologies, 1(11 (127), 6–19. https://doi.org/10.15587/1729-4061.2024.297772

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Vol. 1 No. 11 (127) (2024): Technology and Equipment of Food Production

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Technology and Equipment of Food Production

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Copyright (c) 2024 Yashar Omarov, Eldaniz Bayramov, Aygun Haciyeva, Sevda Gurbanova, Mehriban Aslanova, Mehman İsmayılov, Ahad Nabiyev

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